Salted Caramel Cheesecake Cookies Recipe
Salted Caramel Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet, buttery flavor of caramel and a hint of sea salt. These soft, chewy cookies feature a luscious cheesecake filling nestled inside each cookie, topped with flaky sea salt for a perfect balance of sweet and salty. Ideal for dessert lovers looking for a decadent, crowd-pleasing treat.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, room temperature (1 egg for dough, 1 for filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 teaspoons vanilla extract (1 tsp for dough, 1/2 tsp for filling)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
Topping
- 1/2 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes. Then, beat in one egg and 1 teaspoon of vanilla extract until everything is fully combined.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, and a pinch of salt until just combined. Be careful not to overmix as this can toughen the cookies and affect their tender texture.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the remaining egg, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract, then mix until creamy and well incorporated.
- Shape Cookies and Add Filling: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each indentation with about a teaspoon of the cheesecake filling.
- Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool and Add Toppings: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Once cooled, drizzle caramel sauce over each cookie and sprinkle flaky sea salt on top for that perfect sweet and salty finish.
Notes
- Ensure the cream cheese and butter are at room temperature for easy mixing and a smooth texture.
- Do not overmix the cookie dough to maintain tenderness and avoid tough cookies.
- Use high-quality caramel sauce for the best flavor impact.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra decadent twist, chill the cheesecake filling briefly before adding it to the cookies.
Keywords: Salted Caramel, Cheesecake, Cookies, Dessert, Baked Treats, Sweet and Salty, Caramel Sauce, Flaky Sea Salt
